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–+ servings

Perfect Herb-Crusted Sirloin Tip Roast

This mouthwatering sirloin tip roast recipe delivers tender, juicy beef with a delicious herb crust that's perfect for Sunday dinner or special occasions. The slow-roasting method ensures fork-tender meat that can be served hot with your favorite sides or cold on sandwiches the next day.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 299
Ingredients Method Nutrition

Ingredients
  

  • 3 pounds beef sirloin tip roast
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • Kitchen twine for securing the roast

Method
 

  1. Remove the sirloin tip roast from refrigerator and let it come to room temperature for about 30 minutes before cooking.
  2. Preheat your oven to 400°F (200°C).
  3. In a small bowl, mix together the olive oil, garlic powder, rosemary, thyme, salt, pepper, and paprika to create a paste.
  4. Pat the roast dry with paper towels. This helps the herb mixture stick better and promotes better browning.
  5. Rub the herb paste all over the roast, covering all sides thoroughly.
  6. Secure the roast with kitchen twine if it's not already tied. This helps the roast maintain its shape and cook more evenly.
  7. Place the seasoned roast on a rack in the roasting pan, fat side up if there is a fat cap.
  8. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat.
  9. Roast at 400°F for 20 minutes to develop a flavorful crust.
  10. Without opening the oven door, reduce the temperature to 325°F (165°C) and continue roasting for approximately 1 hour and 10 minutes, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
  11. Once done, remove the roast from the oven and tent loosely with aluminum foil. Let it rest for 15-20 minutes before slicing. This crucial step allows the juices to redistribute throughout the meat.
  12. Carefully remove the twine, then slice the roast thinly against the grain for maximum tenderness.

Nutrition

Calories: 299kcalCarbohydrates: 1gProtein: 48gFat: 10gSaturated Fat: 4gCholesterol: 138mgSodium: 132mg
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